Mexican Hash Brown with Chorizo

25 mins active prep time, 4 servings

A super fun meal to really satisfy! To make this dish vegetarian-friendly, simply omit the chorizo and you've still got a super tasty meal.

Ingredients

• 1 chorizo, finely chopped
• 200g sweet potato, peeled and grated
• 700g potatoes, peeled and cut into pieces
• 1 red capsicum, peeled and cut into pieces
• 1 cup green cabbage, shredded, blanched
• 2 spring onions, finely chopped
• 120g cherry tomatoes, halved
• 1/4 cup tasty cheese, shredded
• 40g fresh coriander, chopped
• 1 corn cob, kernels removed
• 2 tsp cajun spice mix
• 1 tbsp olive oil
• 60g butter
• Tasty cheese

Method

1. Preheat oven: Preheat the oven to 200°C.

2. Prepare potatoes: Meanwhile place the in a pot of salted water and bring to a boil, cook for 10-12 minutes until tender then drain and mash.

3. Saute chorizo with sweet potato and capsicum: In a large deep heavy base frying pan, heat the butter and oil together on medium heat. Saute the chorizo, sweet potato and capsicum for 3-4 minutes.

4. Add remaining vegetales: Add the corn and spice and saute for 3-4 minutes until fragrant. Stir in the mash, cabbage and onions. Season and mi well.

5. Cook mixture in pan: Reduce the heat the heat then spread the mixture in the pan and even out with a spatula. Weigh down with another pan and cook for 10 minutes.

6. Bake in mix in oven: Remove the pan, sprinkle with cheese and bake, uncovered, for 10-12 minutes until golden. Rest for 10 minutes.